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turkey ice cream cake

Prep Time 2 days

Ingredients

  • 2 48 oz cartons ice cream any flavor
  • 2 sugar cones
  • 1 tray rice crispie treats
  • 2 c buttercream frosting or one container store bought
  • 3 c caramel sauce or 2.5 jars store bought
  • 1 rounded bowl
  • 2 dowels
  • plastic wrap
  • loads freezer space
  • piece of paper

Instructions

  • completely line the inside of your round bowl with plastic wrap and fill with ice cream, set in freezer over night
  • make two large scoops of ice cream and smush onto your sugar cones (these will be the turkey's legs)
  • invert bowl onto a freezer safe plate
  • shape the rice crispies into turkey leg lumps and press into ice cream cones.
    slide the dowels into the ice cream cake where you want your legs to attach, leaving about 1.5 inches exposed for your rice crispie to slide onto. then press your rice crispie cone onto the dowel, sculpt into leg shape (see photo).
    return to freezer for at least 2 hours
  • pull out of freezer and smooth on buttercream, coating the whole cake and quickly smoothing with a paper towel (reserve some that you will tint brown to draw on turkey wings if desired)
  • pop back in freezer over night
  • pull it out of the freezer and slather it with caramel sauce (store bought works fine, you will need about 2.5 jars) place back in freezer for a few hours
  • before serving, add your turkey leg frills and and frosting to bottom of cake, and pipe on turkey wings if desired. gobble gobble!

Notes

To make the turkey leg frills just cut your piece of paper in half along 11 inch side to make two rectangles that are 5.5 x 8.   Fold in half along the shorter side (5.5'' side for example now becomes 2.25'').  Make snips along the fold every 1/4 ‘’ or so about 1'' deep. Wrap ends of your rectangle and tape closed at the circumference of the ends of your turkey leg and fluff out your snips.